1. Heat the olive oil or bacon drippings in a large skillet over medium heat. When the fat shimmers, add the chopped onion and bell pepper. Sauté for about 5 minutes until the vegetables soften and the onion turns translucent. I always remember Mama Lu saying, “soften ‘em nice, but don’t let ‘em brown too much”—it’s all about coaxing the sweetness out gently.
2. Add the minced garlic and cook for another 30 seconds until fragrant, stirring constantly so it doesn’t burn.
3. Increase the heat to medium-high and add the ground beef. Break it apart with a wooden spoon or spatula, stirring occasionally. Cook until the beef is browned and no longer pink, about 7-8 minutes. Drain excess fat if you prefer a leaner dish, but a little fat is flavor’s best friend.
4. Sprinkle in the smoked paprika, oregano, salt, and pepper. Stir well to coat the beef and vegetables evenly with the spices. This step is where the magic starts to build—aromas lifting like the stories Mama Lu would share while stirring a pot.
5. Pour in the diced tomatoes (with their juice) and beef broth. Add the Worcestershire sauce if using, then bring the mixture to a gentle simmer.
6. Reduce heat to low, cover the skillet, and let it simmer for 15-20 minutes. This allows the flavors to meld and the beef to soak up all that good stuff. Keep an eye on it—if it looks too thick, add a splash more broth.
7. Give the skillet a final taste and adjust salt or pepper as needed. If you want a little more tang or depth, a squeeze of fresh lemon or a dash of hot sauce can brighten things up nicely.
8. Serve hot over a bed of fluffy rice or creamy mashed potatoes. Garnish with fresh herbs if you have them on hand.

Pro tip: When I’m short on time, I skip the simmer and pile this mixture into warm tortillas for a quick taco night. Either way, it’s a dish that feels like home.